Banana and Orange Cheesecake
A creamy banana and orange cheesecake combining ripe banana and bright citrus in a smooth, velvety filling on a classic biscuit base. Best served well chilled.
Ingredients
Philadelphia cream cheese
400 g
fine granulated sugar
100 g
orange (for juicing)
1
banana (plus 1-2 extra for garnish)
200 g
gelatin sheets
5 slices
heavy cream
1 box
egg yolks
2
digestive biscuits
200 g
butter (melted)
90 g
Instructions
1
Make the crust
Crush the digestive biscuits into coarse, sand-like crumbs. Mix in the melted butter. Press the mixture into the bottom of a greased springform pan (square or round), then chill in the refrigerator.
2
Make banana orange compote
Mash the bananas, add them to a pot with the orange juice, and simmer for about 10 minutes. Set aside to cool.
3
Make the cheesecake filling
Beat the Philadelphia cream cheese, egg yolks, and fine granulated sugar at medium speed until smooth and thick.
4
Whip the heavy cream
In a separate bowl, whip the heavy cream until thick. Fold it into the cream cheese mixture. Soak the gelatin sheets in cold water until soft, drain, then place in the microwave with 3 tbsp water and heat for about 10 seconds until fully dissolved.
5
Assemble and chill
Add the dissolved gelatin and banana orange compote to the cream cheese mixture, and stir until well combined. Pour the filling into the prepared crust mold. Chill in the refrigerator for at least 2 hours, preferably overnight. Garnish with banana slices and cinnamon before serving.
